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Thanksgiving: Thanksgiving Monte Cristo

Thanksgiving Monte Cristo Recipe by Paula Deen

1 ratings
Easy Level
13 MIN 5 Prep + 8 Cook
Servings
$2.30 /Serving
1 ratings
Print
Easy Level
13 MIN 5 Prep + 8 Cook
4 Servings
$2.30 /Serving

Thanksgiving Monte Cristo Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
13 MIN 5 Prep + 8 Cook
4 Servings
$2.30 /Serving

Ingredients

  • 8 slices potato bread
  • 1/2 cup mayonnaise
  • 1/2 cup whole cranberry sauce
  • 1 cup fontina cheese, grated
  • 8 slices turkey, cooked (leftover)
  • 1 cup baby arugula
  • 3 eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 pinch nutmeg
  • 2 tablespoons butter, (or solid shortening)

Preparation

Step 1

Lay the 4 slices of the bread out on a cutting board. On each slice, spread 2 tablespoons of mayonnaise and 2 tablespoons of cranberry sauce.

Step 2

Sprinkle 2 tablespoons of the fontina, followed by 2 slices of the turkey on half of each sandwich.

Step 3

Divide the arugula among the sandwiches and sprinkle each sandwich with 2 more tablespoons of fontina over the arugula. Top with final bread slice and press down firmly to seal in the filling.

Step 4

In a large casserole dish, beat the eggs, milk and nutmeg.

Step 5

In a large skillet over medium heat, add the butter. Dip each sandwich into the egg mixture, coating both sides.

Step 6

When butter is melted and foamy in the skillet, add the sandwiches and cook on each side until golden brown.

Step 7

Remove from pan, drain on paper towels and rest for a few minutes. Cut in half and serve.

NUTRITION (PER SERVING): 574 calories, 31g fat

Reviews

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1 Review

Edwina
Edwina 11/17/2014
11/17/2014
Good!! For afte

Good!! For after Thanksgiving.